Janis explores turkey hunting in his home state of Michigan, a land that barely held turkeys in his youth. The hunt delivers challenges of quiet birds and tests Janis’ patience down to the last moment.
Mark Kenyon showcases a method of butchering a wild turkey after a successful hunt. The Benchmade blade makes quick work of the turkey, getting the tasty flesh off the bone and ready for packaging and cooking.
Southern Michigan in the spring is an audio rich landscape. Of all the springtime sounds, one stands above the rest: the gobbling turkey. Mark’s goal is to call in a tom using a diaphragm call, which would be a first for him.